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Chicken Enchiladas (Enchiladas de Pollo)

I don’t know why, but I can’t seem to stop cooking Mexican food lately. I wonder if it’s the cold winter weather that has me craving hot spicy food. I have a feeling that I’ll be making this dish again and again. It’s just one of those staple recipes you can’t help making all of the time!

I may have found my new favorite way to use left over roasted chicken making these saucy, cheese, spicy, versatile and delicious Enchiladas de Pollo!

Directions

To make the sauce:

In a large fry pan over high heat, warm the olive oil. Add the garlic and chili and sauté until just golden, 5 to 7 minutes. Stir in the cumin and sauté until fragrant, about 30 seconds more. Add the tomatoes, salt, pepper and the broth. Stir and cook over medium-low heat for about 15 minutes.

In a food processor or blender, process the sauce mixture to a smooth puree, in batches if necessary. Return the puree to the pan and set over medium heat for 5 minutes more & set aside.

eat vegetable oil in a large fry pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.

Lightly oil a baking dish large enough to hold 8 enchiladas side by side.

Place shredded chicken down the center of a tortilla, sprinkle the filling with 2 Tbs. of the cheese and 2 tablespoons of sauce. Roll up the tortilla and place it in the dish, seam side down. Repeat until you have formed all 8 enchiladas.

Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.

7 Bake the enchiladas until the filling is bubbling and the cheese is melted and golden, about 20 minutes. Carefully transfer 2 enchiladas to each of the 4 plates, garnish with the sour cream, salsa and fresh cilantro and serve immediately.

This would be addictive. Bright clean flavours and not to hard to make. I love this kind of food. I am curious about what you see as the difference between Mexican and Columbian Food from a Columbian perspective. As, in Canada – Mexico is so vast – I know so little about the cuisine there, or in Columbia. That’s why I am here!
🙂
valerie

Hello, I was wondering and it may not be the best thing. Its hard for me to find chills in Cali. I have to go to LA 14. That is not an easy job. I did see some salsa de brava, which it says it chili sauce. Can I use that. I’m no longer pregnant so the heartburn is gone..lol If I can use it, about how much?